* 1 tablespoon vegetable oil * 1 onion, diced * 2 cloves garlic, minced * 3/4# or so ground turkey, buffalo, or whatever you have * equivalent of 3 (15 ounce) cans black beans, undrained * 1 (29 ounce) crushed or canned tomatoes (or fresh, chopped finely) * 1 1/2 T cumin (but I am a cumin freak) * 1 tsp paprika * 1 tsp cayenne pepper * 1 tablespoon dried oregano * 1 tablespoon dried basil leaves * 1 tablespoon balsamic vinegar
EASY, QUICK DIRECTIONS:
Heat the oil in a large heavy pot over medium heat; cook onion and garlic until onions are translucent. Add meat and cook, stirring, until brown. Stir in everything else. Reduce heat to low, cover and simmer 60 minutes or more, until flavors are well blended.
MY SLOW COOKER VERSION:
1. Fill a crockpot (I have 4-quart) about 1/3 full of black beans; wash them. Soak black beans overnight (or at least a few hours). 2. Cook them in the slow cooker (suggestions here). (I like to cook them overnight because then I have a great breakfast AND can use the beans to make the chili in the day.) 3. Keep the crockpot about 1/2 full of beans (take out the others and freeze in containers to use later, or eat!). 4. Saute the ground meat in a pan on the stove until brown. Can also cook the onions/garlic this way but it's not necessary. 5. Dump browned meat and everything else into the crockpot and cook on high for about 4 hours or low for about 6-8. It won't burn so is a good thing to cook when gone a long time.